Night Before Scrambled Egg Casserole
Ingredients:
1 cup diced ham
1/4 cup chopped green onions
3 Tbsp. melted margarine
1 dozen eggs, beaten
4 oz. can sliced mushrooms, drained
1/4 cup melted margarine
2 1/4 cup bread crumbs
1/8 tsp. paprika
Cheese Sauce:
2 Tbsp. margarine
2 1/2 Tbsp. flour
2 cup milk
1/2 tsp. salt
1/8 tsp. pepper
1 cup American cheese
Directions:
Saute' ham and green onions in margarine. Add beaten eggs and cook until soft curds form. Stir in mushrooms and cheese sauce (which has been prepared as any basic white sauce). Spoon eggs into 9x13 greased pan. Combine remaining 1/4 cup margarine and bread crumbs. Sprinkle evenly over eggs, sprinkle all with paprika. Cover and refrigerate overnight. Half hour before serving, place pan in cold oven, turn on oven to 350 and bake 30 minutes. Serves 8-12
By Robin from Washington, IA
Friday, August 27, 2010
Pecan Bread
Pecan Bread
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Ingredients:
2 cup unsifted whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1 tsp. salt
3 tsp. baking powder
1 tsp. soda
2 cup buttermilk
1 cup pecan meats, cut fine
Directions:
Preheat oven to 325 degrees F. Stir well, spoon into buttered 9x5 inch loaf pan. Bake 1 hour.
By Robin from Washington, IA
Lasagna
Lasagna
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Ingredients:
1 lb. ground beef
1 small bag egg noodles
1 med. can tomato sauce
1 jar spaghetti sauce (med. size)
sharp cheddar cheese
Mozzarella cheese
Directions:
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain. In a baking dish, put layers of noodles and sauce, cheddar cheese, then noodles sauce and mozzarella cheese. Bake at 350 degrees F for 20-30 minutes.
By Robin from Washington, IA
Nancy's Southern Pecan Pie
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
I have gotten rave reviews on this pie. Different than the syrupy kind. This is a combination of half a dozen different pecan pie recipes that I had tried over the years.
Ingredients:
1/2 cup melted butter (do not substitute) pie will not set
1 cup light brown sugar
1 cup light corn syrup
4 eggs beaten (use large or extra large eggs)
1 tsp. vanilla
1/4 tsp. salt
9 inch unbaked pie shell
Pecan halves to cover top of pie
Directions:
Combine butter, sugar, corn syrup and cook over very low heat, stirring constantly until sugar is dissolved. Cool slightly.
Beat eggs, and add 3 Tbsp. of the sugar mixture to the eggs. Stir to blend well. Return egg mixture to sugar mixture. Blend well.
Add vanilla, salt and blend well.
Pour into a pastry shell.
Using your thumb and first finger pick up a pecan half and place it gently on top of the sugar/egg mixture along the outside edge in the pie shell. Place pecan halves completely around the outside edge. Start a second line of pecan halves just touching the first row. Repeat the circles until there is room for only one or two pecan halves in the center of the pie.
Place pie in a 350 degree F oven on the center shelf. Bake 50 to 55 minutes. Check about 15 min before it should be done and if necessary cover the pie crust with a ring of aluminum foil to prevent too much browning. Allow to cool to room temperature before cutting. Serves 6 to 8.
This is wonderful in those tiny tart shells that will hold only a couple of Tbsp. of the sugar mixture and a pecan half on top for buffets, church dinners.
Servings: 6 to 8 Time: 20 Minutes Preparation Time50 to 55 Minutes Cooking Time
Source: A combination of 5 or 6 pie recipes I have tried over the years.
By NancySparks from Cross Lanes, WV
Turkey Breakfast Hash
Turkey Breakfast Hash
For turkey leftovers, make a breakfast hash. Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.) In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through. Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
For turkey leftovers, make a breakfast hash. Pan fry your leftover mashed potatoes in butter (or if you have whole potatoes, slice thin or dice small.) In a separate pan, saute sliced onions, peppers, mushrooms, whatever you have on hand. Add cubed turkey to vegetables and heat all the way through. Put browned mashed potatoes on plate, add vegetables and turkey on top, and sprinkle with shredded cheddar or any cheese you like!
Source: Got the idea watching the Food Network
By Painterlee from Indialantic, Florida
Chicken And Noodles
Chicken And Noodles
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
A favorite at carry in dinners and easy to make.
Ingredients:
1 chicken
1 can cream of chicken soup
1 large can chicken broth
1 lb. noodles
salt and pepper to taste
Directions:
Pre cook chicken and pick from the bone
Bring broth and soup to a boil. Add noodles, cooking until noodles are submerged in liquid. Add boned chicken and continue cooking until noodles are tender.
Servings: 8 - 10 Time: 3 hours Hours Preparation Time15- 20 Minutes Cooking Time
Source: An old family recipe from my Mother
By Mary Jo from Lafayette, IN
Buttermilk Griddle Cakes
Buttermilk Griddle Cakes
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
My mom use to make these all the time for us and I just thought I'd share this wonderful recipe.
Ingredients:
1 cup all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/4 tsp baking soda
2 tsp. sugar
1 egg
1 cup buttermilk or sour milk*
1/4 cup melted shortening
*To make sour milk~ pour 1 tsp of white vinegar into a cup of regular milk and use as directed.
Directions:
Directions: Sift flour, measure, resift twice with the next 4 ingredients (old cookbook directions, who does this anyway?), the last time into a 2-qt mixing bowl. Beat egg, stir in milk, add all at once to flour mixture. Beat with egg beater until just smooth, add shortening and beat until blended.
Pour batter by 1/4 cupfuls onto ungreased (I use a little melted butter) moderately hot griddle. Bake until golden brown on both sides. I flip when I see the edges starting to dry and bubbles on the tops. Serve with butter and syrup.
Options: I sometime sprinkle some blueberries or some chopped up banana right after I pour the batter in the pan.
Source: From an old cookbook called "Modern Encyclopedia of Cooking" 1947
By sharon rose from Modesto, CA
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